6 Serves
125 Mins
Preheat the oven to 200°C. Place the sweet potatoes on a baking sheet and pierce each one several times with a fork.
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ItalianVitamin K
122 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
504 mg / 4,700 mgSodium
415 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Bake the sweet potatoes for 45 to 60 minutes until they are fork-tender, then remove from the oven and set aside to cool.
Reduce the oven temperature to 175°C. Once the potatoes are cool enough to handle, peel away the skins and discard them.
Place the sweet potato flesh into a large bowl and mash until smooth using a potato masher.
Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and black pepper to the bowl. Whisk the mixture thoroughly until well combined and smooth.
Grease an 8 by 8-inch casserole dish with a little butter. Pour the sweet potato mixture into the dish and sprinkle the chopped pecans evenly over the top.
Bake the casserole at 175°C for 30 to 40 minutes, or until the top is slightly puffy and golden. Serve immediately.
4
g19
g43
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